Description
This Cranberry Christmas Cake is a festive, moist treat perfect for holiday gatherings. Made with fresh cranberries and a light, airy batter achieved by whipping eggs and sugar until fluffy, this cake balances tart and sweet flavors beautifully. It’s baked until lightly golden and offers tender slices that are ideal for parties or cozy celebrations.
Ingredients
Units
Scale
Cake Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
Gluten-Free Alternative
- Substitute all-purpose flour with a gluten-free all-purpose flour blend of equal amount (2 cups)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by buttering it thoroughly to prevent sticking.
- Beat Eggs and Sugar: Using a mixer, beat the 3 eggs and 2 cups sugar together for 5-7 minutes until the mixture becomes light in color, slightly thickened, and nearly doubles in size. Lift the beaters to see if the batter forms a ribbon which ensures proper aeration as this acts as the leavening agent.
- Add Butter and Vanilla: Mix in the softened butter and 1 teaspoon vanilla extract and continue mixing for an additional 2 minutes until fully combined and smooth.
- Incorporate Flour: Gently stir in the 2 cups of all-purpose flour just until combined, being careful not to overmix to maintain a tender crumb.
- Add Cranberries: Fold in the 12 oz fresh cranberries evenly through the batter to disperse them.
- Bake the Cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 40-50 minutes, preferably around 43 minutes, or until the cake is lightly browned and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before cutting into small slices approximately 1 inch by 2 inches, ideal for party servings. Enjoy your festive cranberry cake!
Notes
- For a gluten-free option, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- The eggs act as the primary leavening agent, so thoroughly beating them with sugar is crucial for the cake’s texture and rise.
- Cutting the cake into smaller slices (about 1″ x 2″) makes it perfect for serving at holiday parties and gatherings.
- Ensure the cake is completely cool before slicing to maintain clean cuts and prevent crumbling.
Nutrition
- Serving Size: 1 slice (about 1/16 of cake)
- Calories: 280 kcal
- Sugar: 27 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
